Description
A festive and creamy Easter Egg Cheesecake featuring a buttery graham cracker crust, a smooth cream cheese filling mixed with mini chocolate eggs, and topped with colorful candy-coated chocolate eggs. Perfect for holiday celebrations and chocolate lovers.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 2 tablespoons granulated sugar
Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup mini chocolate eggs or chopped chocolate Easter candy
Topping
- 1/2 cup pastel candy coated chocolate eggs
- Optional whipped cream for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F and lightly grease a 9-inch springform pan. In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar until the texture resembles wet sand. Press the mixture firmly into the bottom of the pan to form the crust.
- Bake the crust: Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the cream cheese and 3/4 cup sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until fully combined and smooth.
- Fold in candies: Gently fold in the mini chocolate eggs or chopped Easter candy into the cheesecake batter.
- Bake the cheesecake: Pour the cheesecake batter over the prepared crust and smooth the top. Bake for 45 to 50 minutes until the center is just set but still slightly jiggly.
- Cool in oven: Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight until fully chilled and set.
- Decorate and serve: Before serving, decorate the top with pastel candy coated chocolate eggs and add optional whipped cream for garnish if desired.
Notes
- Allow the cream cheese to come fully to room temperature before mixing for the best texture.
- The cheesecake can be made a day ahead and stored in the refrigerator until ready to serve.
- Use your favorite Easter candy such as mini chocolate eggs, chopped chocolate bars, or candy coated chocolates for variety and personalization.
